Description
A nutritious, balanced meal that is a snap to throw together. Works great with leftover chicken!
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- ½ (16 ounce) package broccoli coleslaw mix
- 1 cup shredded cabbage
- ¾ cup cooked chicken breast, cut into bite-sized pieces
- salt and pepper to taste
- 1 (15 ounce) can garbanzo beans, undrained
- 3 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon ground cumin
- 4 cloves garlic, minced
- ½ teaspoon onion powder
- ½ teaspoon lemon pepper
- salt and pepper to taste
- 4 (10 inch) flour tortillas
Instructions
- Heat oil in a large heavy skillet over medium high heat. Saute onion and 2 cloves crushed garlic until onions are soft and translucent
- about 3 minutes. Stir in the broccoli coleslaw mix
- and cook until tender. Add the cabbage and chicken and toss for a minute or two. Remove from heat and season with salt and pepper to taste.
- In a blender
- combine garbanzo beans
- mayonnaise
- mustard
- cumin
- garlic
- onion powder
- lemon pepper
- salt and pepper. Blend until smooth and creamy.
- Heat tortillas for a few seconds in the microwave for easier folding. Spread each tortilla with sauce
- then put a large heap of the slaw mixture on top. Wrap like you would a burrito.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4